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Monday, June 30, 2008

We are not big fan of fruit preserves or jam/jelly. Reason, both of us didn’t like to start with sweet things in morning of course except Tea with sugar. Rather than spreading jam, we just grab the butter! It really depends on my son’s mood to have P & J for his lunch box!
Other than that with toast, I use jelly or preserve whenever I am running out of fruit yogurt, I just mix with plain yogurt. It is perfect snack at any time…

After trying many recipes in microwave for Valli's Microwave cooking event. I found many easy recipes could be done in jiffy. The huge difference is amount of cooking time is reduced compared to the stovetop. Last month, I tried mango chundain microwave the result was amazing. When she announced this month theme –bottled.

I wanted to give a different try out which is preserve. Looking for seasonal fruit, California grown apricots were abundant in farmer’s market. They only appear for short period. Apricots are little tangy when they are unripe. Those velvety fruits grab my attention and i wanted to give a try out for the Apricot preserve. Difference between Jam & preserve: You can find fruit chunk in preserve and the jelly/jam is more like puree, so I prefer the preserve for the consistency.

Method:Take a microwave safe bowl, mix the fruit and sugar together well.
Microwave for 2 minutes.
Take it out and mix well and keep it back and cook for another 8 minutes.
Every 2 minutes, please take out the bowl outside and mix with a clean wooden spoon.
After 10 minutes, the mixture will be a preserve consistency.
Cool it down and mix the lemon juice, transfer in clean and sterile jar to preserve it.
I always store my jam in Fridge.

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Preserved filled roti

With a fruit preserve, I made this kid sweet snack/Lunch! I am sending this Fruit preserve filled roti to the sweet event series : Rotis & polishosted by Mythreyee...Another delicious way to stuff your roti!

1.Mix sugar and flour together. Mix the water slowly until you form a nice dough. add the oil on top and let it rest 30 min.

2.Take a small ball out of the dough and roll a thin chapati (roti).

3. spread some preserve in the rolled chapati and make another one to cover it.

4. Wet slightly the edge of chapati filled with preserve and place the other one at the top and seal it.

5.Heat a pan and cook the roti until they turn brown on both side.

Can be eaten plain or with more butter and preserve on top.

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I really woke up this morning with two Big Hugs .One more to be added in my list given by JZ who never deceive me with her treat and the second hug comes byMadhavi.
This time I am very prompt to post it and will pass it sure later...

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comments:

Wonderful looking Preserve, we can control the sugar when made at home. I don't even feel hungry here in the morning unlike we do in India. I have to eat something to take my Vitamin, so I grab a slice of bread, chewing on that for an hr!:DI love a good lunch later in the afternoon.

Great entries, I made a similar sweet chapati too! Enjoy your award!:))